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good book!

there's more to it than calories in / calories out unfortunately... While you do need to keep calories in mind there are variety of other things to take in effect, one main one being insulin. at the end of the day insulin is a storage hormone, try to limit your intake of foods that will spike...

yes absolutely to both. i just became vegetarian about 6 months ago. since this i have much more energy and feel 'lighter'. I've noticed a significant increase of performance at the gym. as for health i've read some studies show that people who follow a vegetarian diet generally have lower...

i'll try adding the flour slow. i've checked google already, pretty much all the ww dough recipes call for white flour as well, which is what i was trying to get away from.

As is mentioned above, i dont think anyone expected an organic apple to have more nutritional value than a non organic apple. one is sprayed with poison, one is not.

Ok, fair enough. Really what i'd like to accomplish here is just a 9 - 10" thin crust pizza. probably close to this : http://www.passion-4-pizza.com/image-files/pomodori-2.jpg

High in protein is great, as I'm a vegetarian. What's the difference in bleached / unbleached. is one better for you?

Yeah, i'd try the semolina flour. I'm trying to build the healthiest pizza dough i can. I'm a bit anal about what i eat. I should also add, i'm a complete novice with cooking, so the whole wheat flour may not be my only problem with my rock hard dough hah. :chef:

Hi gang, can someone help me, or suggest to me a recipie for pizza dough that's got no white flour in it. I'd like to do it with multigrain or something... i've been trying but as you can imagine they turn out like a rock. Do i just need to give in and use 1/2 white , 1/2 whole wheat or...

oK, so by pinching, do you mean right above a few leaves, i pinch with my fingers and break it off? out of curiosity, why would i want to pinch/break it off? why not use scissors?

I'm growing some Mint / Oregano / Basil. What i'm wondering, when it comes time to start using them, how do i trim them from the plant to still promote new growth? do i just want to cut at the stem? or do i just pull the leaves off? New to this.. obviously :) s

I had a surgery in my nasal cavity a while back, they went in through the roof of my mouth so i was on liquid food for a while. one of my favorites was a smoothie i would make. 1 scoop of protein powder 1 container yogurt 1 cup of milk 1 cup of frozen berries (my fav was blueberries) I also...

Ok. is this something you buy at the grocery store? or liquor store?

Hrmm, i think the part i'm really not sure on was the vinegar. So you're using wine as a vinegar? maybe that's where i'm going wrong!

So at a local restaurant here they have a greek salad that i really enjoy. It comes with a side vinegrette that they told me is just made up of olive oil, white vinegar and oregano. I tried making some at home and mine doesnt taste good at all.. what i'm wondering is what kind of vinegar...

I just came across this thread... curious, is toasting the oatmeal just regular oats? or steel cut oats? could you do both?

Anyone know what happened to Healthy Appetite with Ellie Krieger on food TV Canada? It was on prior to Christmas, but since the new year it's not on the schedule. I emailed foodtv, but naturally they have not responded. I quite enjoyed her cooking. -S

Sounds good, sounds like the general consensus is no ice. Would you guys put frozen berries in that same category? while still hard, they're a bit softer. Guess i'll just stick with the blender for that kind of stuff

Hey gang. I just got a kitchen aid immersion blender and i love it. The model i have is KHB100. My question is, is it safe to use it on frozen berries? I don't want to risk dulling or damaging the blade. I couldn't find anything in the manual explicitly saying to not use it on ice...

Cream of Wheat has iron

hey gang, thought i'd post. i tried a third time, an she burnt all my rice again. i took it back, and actually got the 15 cup cooker for the same price in its place! I cooked some brown rice tonight at at 3:1 ratio, and it came out *perfect* i'd say i had a defective model. thanks for all the...

Yep, i have the manual and have gone back into it several times. The rice cooker is brand new (christmas gift) and the rice i'm using i just bought today, so it should be fresh! I'm thinking i should just try adding more fluid until it starts working... maybe a 3.5:1 or 4:1 fluid ratio?

I'm at a loss. I made my second batch, same thing happened. This time i used the measuring cup it came with, and even put a bit more fluid (broth) than it called for. Once it popped to warm i let it sit there for about 10 min, i never once lifted the lid. When it was finally time to eat, i...

Thanks all. First thing's first, i was using a regular measuring cup, not the one it came with. I'm going to make another batch today, i'll post my results!. Thanks again. S

Yeah, it probably sat a good 2 hours before i used it. Is it possible i just used the wrong oil? Is canola oil no good?